Ecuador has always held something truly special—something that sets us apart from the rest of the world. This uniqueness is not only found in our breathtaking biodiversity, stunning landscapes, or the warmth of our people. It lies in something deeper, something that ignites passions, pleases palates, and carries within it a millennia-old story: Ecuadorian cacao.
Since my childhood, chocolate has been an integral part of my life. My first entrepreneurial venture as a child was making chocolate lollipops as Christmas gifts, and like many, I’ve always cherished it as one of my favorite treats. However, it wasn’t until adulthood that I realized the chocolate I grew up with wasn’t just any chocolate—it was the finest in the world. This isn’t just national pride speaking; it’s a fact supported by history, research, and experts.
The true origin of cacao: Ecuador as the birthplace of domestication
For many years, it was believed that cacao originated in Mesoamerica, where ancient civilizations used it in ritual beverages. However, recent research has shown that the history of cacao began much earlier, and it began in our Amazon region.
In 2018, a team of archaeologists led by Ecuadorian Francisco Valdez discovered cacao remains over 5,500 years old in Palanda, Zamora Chinchipe, belonging to the Mayo-Chinchipe culture. This finding completely changed the narrative about the origin of cacao. Not only were we the first to domesticate it, but it spread from here to Mesoamerica, where the Maya and Aztecs would later turn it into a sacred beverage.
The jewel of Ecuador
Ecuador is the fourth largest exporter of cacao beans worldwide and leads the production of the Fine Aroma Cacao variety, with a 63% global market share. This cacao is not just any variety; it is a classification by the International Cocoa Organization (ICCO) that distinguishes it for its unique aromatic profile, with floral and fruity notes, and hints of nuts and malt. In short, it’s a cacao recognized for its complexity and delicacy, favored by the best chocolatiers in the world.
What makes Ecuadorian cacao even more special?
Ecuador has the ability to produce bars with 100% Fine Aroma Cacao, under an approach that is difficult to replicate elsewhere due to its unique geographic and climatic characteristics. Its unmatched flavor and aroma distinguish it as the most delicious cacao in the world; it’s no coincidence that it is known as “The Golden Bean.”
Award-winning chocolate recognized worldwide
If you still doubt the supremacy of Ecuadorian chocolate, just look at the awards. Ecuadorian brands like Paccari have been honored multiple times at the International Chocolate Awards, highlighting the value of Ecuadorian cacao in its purest form. Other brands, like To’ak, have taken chocolate to another level, creating bars aged in liquor barrels, sold as true works of art.
Ecuador doesn’t just produce cacao; it transforms it into sensory experiences that have captivated the most demanding markets in Europe and Asia. It’s no coincidence that the best chocolatiers in the world seek out our cacao for their finest creations.
Experience cacao in Ecuador. Ready to try 100% Fine Aroma chocolate?
If you are a chocolate lover, there is no better destination than Ecuador. On our cacao experiences, you can experience it from its origin: walk among cacao trees, learn about harvesting, drying, and fermenting the beans, and finally, taste handmade chocolates made with the best raw materials.
On any of these routes, the powerful aroma of chocolate will surround you, evoking Ecuador’s lush tropical rainforests.
Some experiences you can’t miss:
● The cacao route in the Amazon: Discover cacao in its land of origin, with visits to communities that keep alive the ancestral traditions of cultivation.
● Bean-to-bar experience at Minga Lodge: Deep in the Ecuadorian Amazon, Minga Lodge offers an immersive experience where you can follow the process of cacao from tree to chocolate bar. Harvest cacao pods, ferment and sun-dry the beans, and finally create your own handmade chocolate bar. All of this while immersing yourself in the jungle and learning from the local communities that have worked with cacao for generations.
● The chocolate route in Mindo: Located just a few hours from Quito, Mindo is known for its cloud forests and biodiversity. Here, several farms offer tours where you can learn about the cacao cultivation process, its fermentation and drying, and participate in chocolate-making workshops. Plus, the region is ideal for combining the chocolate experience with ecotourism activities.
● Boutique Chocolate Shops in Quito: In the heart of the capital, we can offer workshops where visitors can make their own chocolate bars, learning about the history of Ecuadorian cacao and the artisanal techniques used in its production. It’s an educational and delicious experience you won’t want to miss.
● Hacienda La Danesa in Guayas: A boutique farm offering cacao plantation tours where you can learn about the cultivation process, harvest cacao pods, and make your own chocolate.
● Museums and boutiques in Quito and Guayaquil: Places like the Cacao Museum in Guayaquil immerse you in the history of chocolate, while chocolate shops in Quito offer tastings of bars with unique ingredients like uvilla, salt, or chili.
Chocolate that tells a story
Eating Ecuadorian chocolate is more than just a treat; it’s a way to connect with thousands of years of history, with the jungle that saw the birth of cacao domestication, and with the hands that cultivate it with passion. Every bite is a journey into the past, into the land, and into tradition.
So, the next time you try a fine chocolate, remember: its origin is probably Ecuador. And if you haven’t done so yet, I invite you to awaken your palate with the best chocolate in the world. I assure you; you’ll never look at chocolate the same way again.
Shall we do it together? You are invited to live this experience with us. Contact us for more information.
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